Baby Spinach Strawberry Salad

My sister showed up at my door last spring with a farmers market haul and absolutely no plan, just a bag of the most perfect strawberries I'd ever seen. We stood in my kitchen passing them back and forth, eating a few, laughing about how we couldn't possibly waste them on anything ordinary. That afternoon, we threw together this salad almost by accident, layering baby spinach with those berries, some cheese, and a dressing we made right there in a jar. It became the salad we make whenever we need to feel like spring showed up on our plates.

I made this for a baby shower last May, and someone actually asked for the dressing recipe before they'd even finished their first bite. Watching people's faces when they tasted the honey-poppy seed combination with the strawberries was genuinely worth the five minutes it took to assemble everything. It became the dish people requested I bring to potlucks after that, which is its own kind of compliment.

Ingredients

• Baby spinach: Buy it pre-washed if you're tired, and make sure it's genuinely dry or the dressing won't cling properly.
• Fresh strawberries: Pick the ones that smell like strawberries, not the ones that look perfect but taste like water.
• Crumbled feta cheese: The tanginess cuts through the sweetness and keeps this from feeling like a dessert pretending to be salad.
• Sliced almonds, toasted: Toasting them yourself takes three minutes and makes a real difference in how they taste.
• Red onion: Just a whisper of it, sliced thin enough that it doesn't overpower anything.
• Extra-virgin olive oil: Don't use your cooking oil here, this is where quality actually matters.
• Apple cider vinegar: The subtle sweetness suits strawberries better than wine vinegar would.
• Honey: A small amount brings balance and helps the dressing emulsify.
• Dijon mustard: It's the secret that makes people ask what's different about your dressing.
• Poppy seeds: These are what make the dressing memorable, tiny flavor bombs scattered throughout.
• Salt and pepper: Taste as you go because the other ingredients are doing a lot of talking.

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Make the dressing first:

Pour the olive oil, vinegar, honey, and mustard into a small bowl or jar and whisk it together until it starts to look creamy and unified. Stir in the poppy seeds and season with salt and pepper, tasting as you go.

Assemble your salad base:

Put the baby spinach in a large bowl and scatter the sliced strawberries, red onion, and about half of the feta and almonds over the top. This isn't the final look, just the foundation.

Dress it gently:

Pour that poppy seed dressing over everything and toss with enough care that you're coating every leaf but not bruising the strawberries. You want it to look intentional, not scrambled.

Top and finish:

Scatter the remaining feta and almonds over the top where people can actually see them, then serve right away before the spinach gets tired.

Save

There was this one dinner party where I made this salad and someone with strong opinions about food actually asked for seconds, which in their world meant they'd changed their mind about something. Small victories, but they taste as sweet as strawberries.

When to Make This

Spring is obviously when strawberries sing, but honestly, this salad works year-round if you can find decent berries. I've made it in summer when I wanted something cool and light, in winter when I needed bright colors on the plate, and in fall when I was trying to convince myself that eating rabbit food was a choice I was making happily. The dressing is versatile enough that it doesn't care what season it is.

Flavor Balance

What makes this salad work is that nothing is fighting for attention. The strawberries bring sweetness, the feta brings salt and tang, the almonds bring texture and earthiness, and that poppy seed dressing brings it all together like a mediator at a friendly dinner table. The key is tasting as you build it so you know when you've hit that perfect note where everything matters equally.

Customizations That Actually Work

I've made versions of this salad a hundred different ways depending on what was in my kitchen and who I was feeding. Goat cheese swaps in beautifully for feta if you prefer it less assertive, and pecans work if almonds aren't your thing. For protein, I've added grilled chicken, chickpeas, or even some crumbled goat cheese mixed with herbs.

• If you're making this vegan, maple syrup replaces honey and a cashew-based cheese or just omitting the cheese entirely keeps it light.
• Crisp Sauvignon Blanc is the wine pairing that actually makes sense, but rosé works too if that's what you have.
• Make extra dressing because you'll want it on other salads this week, and honestly, it's too good to waste.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

This salad has become my answer to the question what should I bring when someone doesn't have strong opinions about it. It's the kind of dish that makes people feel cared for without being fussy about it.

Recipe FAQs

→ What makes the poppy seed dressing special?

The dressing combines olive oil, apple cider vinegar, honey, Dijon mustard, and poppy seeds to create a tangy, slightly sweet flavor that complements the fresh ingredients beautifully.

→ Can I add protein to this dish?

Yes, grilled chicken or chickpeas can be added for extra protein without overpowering the delicate flavors.

→ Are there suitable substitutions for the nuts or cheese?

You can swap sliced almonds for pecans and feta cheese for goat cheese, or use plant-based alternatives if preferred.

→ How should I store leftovers?

Store any leftovers separately: keep greens and toppings dry and dress just before serving to maintain freshness.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it a suitable choice for gluten-sensitive diets.